Camembert Souffle
Serves: 4
Cierra Adams
1 January 1970
Based on User reviews:
59
Spice
54
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1 cup
Sugar12
Egg Yolks60 g
Corn Starch3 tbsps
Flour680 g
CamembertDirections:
1
Preheat oven to 350 degrees F
2
In a medium size saucepot, combine the milk, vanilla, cinnamon, and 2 ounces of the sugar and bring to a boil
3
Place the egg yolks in a separate bowl
4
When the milk is ready, whisk in the egg yolks with the remaining 2 ounces of the sugar, cornstarch, and flour
5
Mix well until everything is incorporated
6
Slowly add the hot milk to the egg yolk mixture and whisk constantly
7
Pour the mixture back into the pot and place it on medium heat
8
Whisk constantly until it becomes thick and it comes to a boil, then remove from heat
9
Add the Camembert to the hot mixture and melt it completely
10
If needed, place the pot back on the stove to melt the cheese
11
Once the cheese has melted, strain it through a fine sieve or strainer
12
Place the custard into a mixer with a paddle attachment and mix it until cool or room temperature
13
In a clean mixing bowl, place the egg whites and whisk until frothy
14
Slowly add the sugar and whisk until medium peaks
15
Gently fold the egg whites into the custard
16
Have the souffle molds buttered all the way up the sides, and coat with sugar
17
Pour the mixture into the molds 3/4 of the way up
18
Place the molds into the oven and bake for 15 to 20 minutes
19
To serve, place each souffle on a plate and serve with fruit